Description
This Matcha Layer Cake with Strawberry Filling and Swiss Meringue Buttercream is a light and elegant dessert featuring tender matcha-flavored cake layers, a fresh strawberry filling, and smooth, velvety Swiss meringue buttercream. Perfect for special occasions, it offers a delicate balance of earthy green tea and sweet, fruity notes.
Ingredients
Scale
For the matcha cake layers:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon matcha powder (culinary grade)
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk, room temperature
For the strawberry filling:
- 1 1/2 cups fresh or frozen strawberries, chopped
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
For the Swiss meringue buttercream:
- 5 large egg whites
- 1 1/4 cups granulated sugar
- 1 1/2 cups unsalted butter, softened and cubed
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the cake layers: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to prevent sticking. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and matcha powder to evenly distribute the dry ingredients. In a large bowl, cream softened butter and granulated sugar until light and fluffy, approximately 2–3 minutes using an electric mixer. Add eggs one at a time, beating thoroughly after each addition to incorporate air for a light texture. Mix in vanilla extract for aroma. Add the dry ingredients in three parts, alternating with buttermilk, beginning and ending with dry ingredients to maintain batter consistency. Mix until just combined, avoiding overmixing. Divide the batter evenly among the prepared pans. Bake for 22–25 minutes until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the strawberry filling: In a small saucepan over medium heat, combine chopped strawberries, sugar, and lemon juice. Cook for 5–7 minutes, stirring occasionally until the strawberries soften and break down releasing their juices. Stir in the cornstarch slurry and cook an additional 1–2 minutes until the mixture thickens. Remove from heat and allow to cool completely to set before using.
- Make the Swiss meringue buttercream: Place egg whites and granulated sugar in a heatproof bowl set over a saucepan of simmering water (double boiler). Whisk constantly until the sugar dissolves and the mixture reaches 160°F (71°C), around 4–5 minutes, to ensure food safety and create stable meringue. Transfer mixture to a stand mixer fitted with the whisk attachment and beat on high speed until stiff, glossy peaks form and the mixture has cooled to room temperature, about 10–12 minutes. Switch to the paddle attachment and gradually add softened butter, a few cubes at a time, mixing continuously. If the buttercream appears curdled, keep mixing until it smooths out for a perfect texture. Once smooth, mix in vanilla extract and a pinch of salt to balance flavor.
- Assemble the cake: Place one cooled cake layer on a serving plate. Pipe a ring of buttercream around the edge to create a dam that will hold the strawberry filling. Spoon half of the strawberry filling into the center. Repeat this process with the second cake layer and remaining filling. Top with the third cake layer. Use the remaining Swiss meringue buttercream to frost the outside of the cake evenly and smoothly. Chill the assembled cake in the refrigerator for 20–30 minutes before slicing to achieve cleaner cuts. Garnish with fresh strawberries or a light dusting of matcha powder if desired.
Notes
- For a stronger matcha flavor, add an extra teaspoon of matcha powder to the cake batter.
- The Swiss meringue buttercream is stable and not overly sweet, making it perfect for this light, elegant dessert.
- Store the cake in the refrigerator for up to 3 days. Allow it to sit at room temperature for 30 minutes before serving to soften the buttercream.
